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Recipe-1 › Curries of the world › Fijian chicken curry

Fiji

Fijian chicken curry

Indo-Fijian curry close to its Indian roots, often with dalo (taro) or potatoes.

Fijian chicken curry
Close to the base recipe Medium

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Fijian chicken curry. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Fijian chicken curry

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken pieces.

From the base recipe

  • 2 Onions
  • 2 Green chillies
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • ½ tsp Turmeric
  • 1 tsp · 300 ml Salt and water
  • 1 tbsp Ginger garlic paste
  • 3 · 3 · 3 cm Cloves, cardamom and cinnamon
  • Garam masala (optional) not used

Add for Fijian chicken curry

  • 2 tbsp Fiji Indian curry powder (masala)
  • 2 Tomatoes
  • 2 Potatoes
  • 1 sprig Curry leaves
  • 1 handful Coriander

Leave out

  • Nothing: use it all.

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Fijian chicken curry: do thisChop the onions and green chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Fijian chicken curry: do thisFry with mustard seeds, curry leaves and whole spices. Add ginger garlic paste.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Fijian chicken curry: do thisCut the potatoes.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Fijian chicken curry: do thisAdd the chicken and brown it, then the tomatoes.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Fijian chicken curry: do thisAdd 2 spoons of masala and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Fijian chicken curry: do thisAdd water.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Fijian chicken curry: do thisSimmer 30 minutes; finish with coriander.

Serve: With roti or rice.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Guyanese chicken curryAll curries on the mapBalti →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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